I dunno if any of you care, but I wrote up a recipe for Tats and thought maybe someone here might want to try it as well lol I REALLY love to share recipes, so from time to time I may post some up here for you ^^ Besides it's good practice to write recipes...helps me utilize my work plan skills ^^ So I'll use this thread to share stuff with you!

The recipe sounded trying and scary so I did it in a recipe format. It really is not that hard ^^ I hope you all give it a try...it's yummy!

****

Roasted Red Pepper Sauce

This can be used on pasta, like linguine or fettuccine…any pasta really! ^^ You will need a blender for this recipe.

Ingredients

1 red pepper quartered and deseeded
4 large cloves of garlic
3 large pieces of Sun dried Tomatoes
¼ cup of chicken or vegetable stock (try the canned stuff it’s easier :P)
Half an onion diced
2 tsp of dried basil, double the amount if you use fresh
1 tsp of dried oregano, double the amount if you use fresh
1-2 tbsp of Balsamic vinegar (2 tablespoons means it will be more sweet)
1 tbsp of olive oil
Salt and Pepper to taste

*NOTE – Place the sun dried tomatoes in half a cup of water for an hour before making this sauce. Reserve the water for later use.

Directions

1. Preheat your oven and set it on broil. 450 F

2. Slice your red pepper into four parts, take out seeds. Lightly oil a baking sheet or a pie tin, place the red peppers skin-side up under the broiler. Let them turn black, the skin is literally charred. Take out and place into a paper lunch bag or a Ziploc bag. Let them cool and sweat.

3. Turn oven down to 350 F. Put the garlic in the oven and roast them. Takes aprox. 5-10 mins (keep watch they burn quickly!)

4. Dice your onion and put into blender. Add the sun dried tomatoes, basil, oregano, balsamic vinegar and olive oil to the blender. Blend using the puree setting.

5. Check garlic and remove when done put into blender. Peel the skin off red peppers when cool enough and add to blender. Note – the mixture should be thick as toothpaste.

6. Now add the wet ingredients, add the stock and add some of the sun dried tomato water—add a little at a time and blend to be sure not to make the sauce to thin.

7. When it is well blended pour it into a sauce pan and season with salt and pepper. Low temp to keep warm until you have your pasta ready.

8. Toss to coat pasta and voila.

SERVES 2

TIPS!

- If you have a gas stove you can roast the red pepper directly on the flame. Using the green stem to move it around, blacken all sides of the pepper and place in paper bag to cool and peel.
- Use Vegetable stock if you wish to keep this recipe Vegetarian ^^

;-; you said you would help Shu out with teh cooking too!... i asked-ed

but YAY! i'm happy for these! I really really.. REAAALLY need cooking tips! like you don't even know o.o! so thanks K!! :D

-Shu-chan :cute:

OH yes Shu-chan hun! If you want I can help ^^ I will try :P YAY I'm glad you like the idea of recipes.. but I fear if I start with tips about cooking I will never stop XD! I really could go on and on about this stuff!

Heck if you got a question ever...ask me I'd love to try and solve it ^____^ I mean anything. Like "Why did my broccoli lose it's colour?" XD ok *ish being dragged away but the gag authorities* lol And if you got any questions about a recipe...ask aways!

:hockeysmile:

Ok, now I'm hooked. Why DOES my broccoli lose its color? Whenever it's steamed it's a nice vibrant green but if you boil it, which I also like, it turns all dull. Is there a way to boil it and keep the bright green color? I tend to boil for awhile cuz when I like it like that, I like it soft.

What can I say, I like old people food, including applesauce and cream of rice.. >.>

HEY there is NOTHING wrong apple sauce OR cream of rice! Once you start flirting with prune juice for its regularity abilities then we may have to have a talk.

*thinks of all the fun one could have with apple sauce* Hmm next trip to the store will include some apple sauce. ^o^

Well since you wanted to know I'll tell ya ^^

Broccoli and as with any vegetable that you boil or steam should never come in contact with acids while cooking, like water where tomatoes boiled in or anything. So only salted fresh water for boiling and or steaming broccoli ^^ Now if you want to boil the broccoli submerged in water, make sure the water is gently salted and brought to a simmering boil... not a bubbling boil. Place you pieces of broccoli in STEM first so the heads or trees part floats on top of the water(that part cooks the fastest). Like a survivor with a life jacket ^^;;

Actually I never knew that broccoli could stand up like that in water till school XD So, let it cook for a few minutes(WITHOUT A LID! Very important ! Because it will make the little bit of acid that comes out of broccoli to come back down and turn the broccoli that nasty olive colour :P)...check with a fork for tenderness. If the fork goes thru the stem easily and without force the broccoli is done.

If you steam the cooking time is reduced by half! If you made it to far ahead of the rest of the meal and can't use it right away. Gently run some cold water over the done broccoli to stop the cooking process and re-heat by submerging it again in hot water for 30 secs to a minute.

Serve it immediately!

>.> I hope that answered the question. And I hope it worked for you ^^ Let me know eh?

Ohhh! Apple sauce is Yummy! Its compliment with pork too ^^ You know why that started btw. Fruit aids digestion after eating heavy things like meat. Hence why in the old times apples and or apple sauce was common with pork XD

*ish shot*

LOL Raoul and prune juice! *howls*

hmm. here's a dish that me and my mum made up :3 and it's totally GI. and totally super-duper tasty. and I'm sorry if my terminology sucks.

zucchini with minced meat and cheeeeeeese. (it's optional to use that many es >.>) serves four. 30 minutes preparation (if you don't know your way around a kitchen, like me)

1 zucchini
700-800 grams of minced meat (just... think four hamburgers)
cheeeeeeese to your taste
about a cup of squashed tomatoes (ha! no idea what this is called! but, no seeds, no skins, more like thick tomato juice)
vegetable e-z spice (you can take any kind, really, it's just that we always have the vegetable one at home) vegeta?

*slice and dice the zucchini (cut it in half first before you cut along the length. saves a lot of trouble), and fry it in a bit of olive oil at medium temperature until the colour becomes a wee bit darker, and it becomes al dente. (chewy)

*fry the minced meat in olive oil and spice it with salt and pepper and paprika powder (no, I'm not sure of what it's called in English, but I have discussed it with darling K at length, and this was the best we could come up with :P)

*spread the zucchini out in a low wide oven pan (7x11 inches, something like that?), and spread half of the meat on top.

*make meatsauce out of the rest of the meat(here's where the tomatoes and veggie spice fit in. half a cup of water is nice too. I like rosemary in meat sauce, but nobody else does) and spread it on top, making sure it covers all the zucchini and meat.

*cover with cheeeeeeeeeeeeeeeese! I like Jarlsberg. shove it in the oven on 180-200 degrees Celcius >.> (depending on your oven) until the cheese has melted.

serve with lots of salad.

...I hope that was somewhat coherent.

I keep editing the title of this topic because I realized this can be a thread all about food! Not just recipes. But sharing things about Food and recipes etc ^^ As usual I'm all excited about food XD

But I recalled that Tats and I had an interesting discussion about weird foods...on top of aimless minutes we talk about food XD But this shit is pure insane! Here are two links to the strangest food I have ever heard of to date so far...

Please feel free to post your weird facts OR good facts too! ^^

Casu Marzu (a cheese loaded with maggots)

Kopi Luwak (weasel shit coffee beans)

Double ACK!

I ask you $600 for a pound of this coffee?!

Here is this recipe Suguru and I made today :party:
And hey, we're still alive... :bow:

Here it is:

Needed:
1 piece of chicken fillet (damn the translator if it is wrong)
2 little (really little) cans of mashed tomatoes
Ketjap (just a little, again)
1 little can of pineapple pieces
1 little can of peach pieces
Sambal (We forgot it, don't do that yourself)
Salt
Pepper
Rice

Here we go:
1. Cut the chicken (whahahahaha, sounds too wrong) in little pieces, just like the pineapple and peach pieces.
2. Put a frying-pan on the fire, put some olive-oil in it (Bertolli) and throw the chicken in it as well.
3. Make sure the chicken is white-baked before you continue, this in case of bacteria.
4. Open the cans (all of them).
5. Flavour the chicken pieces with pepper and salt (you'll have to do this by yourself, there my mother says you need 'a certain feeling')
6. Put the little bit of ketjap by the chicken and stir until the chicken starts to colour brown.
7. Put the mashed tomatoes in it.
8. Stir again.
9. Put the pineapple with juice in the pan.
10. Put the peach without the juice in the pan, save the juice, you might need it.
11. Stir again.
12. To flavour it, put some sambal in it (if you don't have sambal use a lot of pepper, it isn't as good, but else its too tasteless)
13. Keep stirring the sauce now and then while cooking the rice.
14. If the sauce is too thick, you can use a little peach-juice.

15. Bon appetit :thankyouthankyou: :lol:

:hug: yay, still living...
and to make an even greater impact...
it was eatable ^^ and that says something, for me at least :P

I think the way you guys spell ketchup is cute! What's sambal?

I hope Suguru or AddictedYuki don't mind if I answered this. Btw your recipe here sounds VERY interesting. Chicken with all this fruit with sambal sounds divine o-o I must try this out!

For Tats: Actually Ketjap is not Ketchup. It's exactly that Ketjap. It's like a soy sauce that is sweeter than normal soy sauce. It comes in a bottle like you'd see Oyster sauce or Fish sauce or Hoisen sauce etc ^^ I actually have to use this stuff on Monday XD! But you could substitute soy sauce for Ketjap ^^ This stuff

Well, Sambal is as I've seen it, a paste made with chilies that comes in a very small jar like when you buy capers, or minced garlic in oil. Tiny like a tin of tomato paste. And you would only use a tiny amount of the stuff because it's hot! Thai dishes that I've read often ask for Sambal. Although there are different kinds, I imagine they vary in heat.




I'm wondering if the

aren't what we call Tomato paste? Are these cans of Tomato's really thick and pasty? I'm gonna guess this is what you meant, because I never seen crushed tomatoes in tiny cans ^^

Thanks for the recipe!

Whoa! Hey thanks for the heads up. I was wondering how ketchup was going to fit into this recipe! Good to know. I'll have to look for both it and sambal in the store. I think I'd have a better chance finding both at a local Asian grocer than the regular store. Cool...it'll give me an excuse to go there and stock up on Pocky and Ramune!

-_- Mashed Tomatoes, Tomato paste, it looks like the same if you get them next to each other. And mashing tomatoes can be quite funny ^_^
But hey, I used a dictonary for that one :lol:

I tried your recipe! It wasn't bad ^^ Really fruity and a touch sweet, I can see it being really awesome with BBQ chicken or something. I didn't have Sambal so I used Jamaican hot sauce :P It was nice! But i think I'm going to try again with sambal. I think I might keep out the pineapple juice from the can and just add the fruit only.

THANKS for sharing, it was fun to try!

Suguru I have that cheese soup recipe too. I"ll post that up as soon as I write up the directions. The soup was the bomb! I think your mom will love it!

Peace out.

Zomg this recipe was SO good! This soup is filling like a meal! And it's super good to use if you have left over, like in a casserole with rice and chicken and broccoli! ^^

Cheese Soup

Ingredients

4 cups Chicken stock or Vegetable Stock
1 ½ cup of Cheddar shredded
¼ cup Butter or Margarine
¼ cup white flour
½ onion diced fine
1 stalk celery diced fine
½ cup mushrooms chopped small
½ cup milk
1/3 cup 35% cream or 1 cup 18% cream
1 head of Broccoli florets –peel and dice the stalks
Salt and White pepper to taste

Directions

- In a large pot melt the butter and add onions, celery, mushrooms and diced broccoli stalks, sweat them until softened.
- Add flour to the softened vegetables and make a roux/paste. Stirring until it is thick as toothpaste. Cook for 1 min.
- Slowly add heated chicken stock to vegetables and flour mixture. Stir very well.
- Bring to a simmer, but don’t boil. Make sure the vegetables are soft, then add milk and cream. Keep on low heat.
- Puree mixture in a blender until smooth. Pass through fine sieve if you have one.
- Steam/boil the broccoli florets.
- Pour pureed mixture into a clean pot and re-heat, add cheese just before serving. Stir in.
- Season with salt and pepper
- Pour into bowls and top with cooked broccoli florets and/or shredded cheese. Optional.

TIPS! - Remember a when making a roux that you use the same amount of fat to flour. If you burn or over-cook a roux it will darken your soup. It’s always good to warm the milk and cream and chicken stock before adding it to the soup—this prevents splatter and scalding. You can still use black pepper if you like, although white(which is stronger) will disappear in the soup.

We tried the Cheese soup and it was GREAT!!!!!!!!!

So another thanks from my mom, me and my grandma.

:bow: :hug: :party:

To Suguru: OH YAY I"M SO HAPPY IT WORKED AND YOU ALL ENJOYED!! FWEE!


Ksan’s Apple Crumble

I’m giving K his own recipe if I ever write a cookbook this will be the name! Because I tweaked it from the original recipe that I used today in Banquet. There we squeezed orange juice and added lemon zest onto the apple crumble, but I didn’t have that at home so I added some ‘new’ things as an experiment and it came out AWESOME! Recipe for my revamped apple crumble! :P

Now I'm sharing with you my secret...

**You will need a cake pan or a small glass baking dish. Fill with a heap of apples.

Ingredients

For Filling:

8-10 apples peeled, cored and sliced approximately
11/2 cups water
¾ cup of white or brown sugar
1 tablespoon chopped mint
1 tablespoon vanilla extract

For Crumble:

1 cup flour
¾ cup butter
½ cup brown or white sugar

Method:

- Peel and slice apples, arrange in baking dish.
- In another bowl, add water, sugar, vanilla and chopped mint. Stir until sugar dissolves.
- Pour sugar water over apples until it fills about ¼ of the dish.
- Place in oven (uncovered) at 350 F until apples are soft.
- Prepare the crumble topping. In a bowl mix butter, flour and sugar. Best if mixed with fingers and resembles oatmeal.
- When apples are soft, coat the top with crumble mixture generously and place back in over until the topping is golden brown.
- Let cool and top with whip cream. ^_~

Enjoy!

TIPS! – I excluded the orange juice and lemon juice but the use of this stops the apples from turning brown. It could add extra flavour, but since I didn’t have them the vanilla and mint added all the flavour I needed. So it’s a choice if you prefer to experiment. Grating a little orange or lemon zest into the sugar water mix is always a good thing ^^ And ice cream instead of whip cream is yummy too!

is this THE apple crumb that was stolen straight from the oven?!

*copies directinos EXACTLY* Perhaps I can lure smexy men with the smell of delicious apple crumb then BAM, slaves! My man harem shall be dammit! :lol:

Well yeah it's the one from the oven lol...cept I changed stuff so it's mine now lol!

Rumor has it a man heart is through his stomach lol! Bring forth the harem mwahaha! XD Good luck with that hunnie!

So, yeah...I've haven't been very active lately and hard to find. But finally semester 2 is feeling better. Wah! It's much more demanding...but that's ok, it pushes the limits...me like that ^^

But I thought I'd show you what your resident K-san has been cooking up lately. Just a few things I took pics of. If anyone wants the recipes for any of these dishes let me know! I'd love to share them with you...especially the scallops and the salmon burgers.. OOo and the stuffing inside the crepes! Shrimp and fennel .. to die for!

Lookie! It's my first time really cooking this fashion so I'm all excited ^^

A grape vine made of carrot and leek, suspended between a layer of aspic, which is stock turned into a jello. It's kinda disgusting, I didn't like aspic XD But it's pretty lol.

http://img501.imageshack.us/img501/8831/aspicab1.jpg

This is wilted spinach with shallots, topped with an herbed/garlic roasted tomato with parmigiana crusted scallops. The thing on the bottom is a salmon burger. This was yummy!

http://img102.imageshack.us/img102/1172/chrisscallopbv3.jpg

These are crepes filled with shrimp, fennel and endive all sauteed with Pernod(which is a liquor made of anise, it tastes like licorice) and a Sauce Vin Blanc (White wine sauce) on top ^^

http://img115.imageshack.us/img115/8810/chriscrepesej1.jpg

*Don't be afraid of sauces..they aren't that hard to make at all ^^

Fweee spamming the food board :P

Eeee check out the cake I made today! Truly my first REAL cake. It's Strawberry Shortcake :spin:

THIS WAS SO HARD @_@

OMG, that looks great or incredibly tasty, sweet however you want to call it. Really I don't care how many you did or didn't make this one looks perfect to me...

THANKS Suguru-kun! Would you believe I only got a 77% on that -_- My bakery chef is a tough marker! But I dun care I'm Fweee over that damn cake!

Haven't posted some cooking stuff in a while other than pics XD Here are some food facts that I thought was interesting! ^^ Maybe you'll find it interesting too and learn something.

FOOD FACTS!

- Did you know that when you buy brown bread or pita's or whatever, that it should say 100% Whole Wheat/Whole Grain for it to be true? Oh yes. Apparently if a package of bread only says "Whole Wheat" and nothing else, it's white flour with brown colouring to make it brown. Thus you don't get its nutritional value >.>

- A one pound lobster is 7 years old o-o

- Romaine lettuce is also called "Cos" lettuce and Arugula is also called "Rocket" lettuce.

- Do you know why Virgina ham is called such. Because they feed their pigs peanuts. XD

-Apparently Sweeteners like Sugar Twin or Sweet 'N Low, which uses a synthetic chemical called cyclamate or Sucaryl should only be used on the advice of a physician. According to my Nutrition prof Cyclamate and Saccharin should be avoided and people are most safe using Splenda, or the sugar substitute called Sucralose (which actually comes from sugar). Did you know that gum with names like Sorbitol, wylitol and mannnitol and etc etc..are sugar alcohols? Apparently eating to much of this stuff, or chewing to much gum with this in it..will put you on the toilet XD! Anyways..I view all this stuff as debatable, because one person says nay the other yay...but this came from a registered dietitian.

- If you want to find the estimated cost of what your meal at a restaurant took to produce. You know, the actual cost before they upped the price you read on a menu? Try this easy formula. Menu Price x 33% = Actual Cost. This is the average Food Cost 33% of most restaurants. The cost it takes from the time it arrives, until it is served on your plate. Hotels, big ones usually have a 50% Food Cost. Keep that in mind when figuring out what your meal costs, depending if you were in a hotel or a regular restaurant. Example. I had a Club House Sandwich for $7.95. So to figure out how much the restaurant really spent on making it was. 7.95 x .33 = $2.62

That's right it cost approx $2.62 to make that sandwich. You can do this with anything! ^_~ This is probably only useful to North Americans ..sowwry.

- "Pot eu Feu" is a technical term for "One pot dinner" meaning the entire meal is cooked in one pot. Like Chicken Pot Pie ^^

Chicken Pot Pie (fucking amazing stuff! :P)

2 Chicken Breasts
2 cups Chicken Broth/Stock
1 large Carrot thinly sliced
1 Stalk Celery sliced
2 small onions diced
11/2 cups of milk or 35% cream
½ cup of white flour
2 tsp poultry seasoning
Salt and Pepper to taste

Topping

Puff pastry or you could make au gratin “Breadcrumb topping” Take some breadcrumb and add some butter and mash until crumbly. Sprinkle over top the Chicken mix. Puff pastry can be capped over top, crimped along the edges of your casserole dish or 4 smaller ceramic pots…ramekins. Egg wash the puff pastry.

Directions

1) Pour 2 cups of chicken broth into a pot and add chicken and poultry seasoning. Bring to a boil and reduce to simmer for 30 or until chicken is cooked through.
2) Remove cooked chicken and add carrot, celery and onions. Simmer until veg is tender.
3) Make a paste with flour and a little milk, mix well and gradually add the rest of the milk or cream. (Cream will make it more rich and milk less fattening.) Add the milk and flour mix to the broth and vegetables. Stir and bring to a simmer to thicken the mix. Season with salt and pepper.
4) Slice your cooked chicken into small bit sized pieces.
5) Add the chicken to the mix and pour into a smallish size casserole dish or ramekins.
6) Top with either breadcrumb topping, or puff pastry. If you use puff pastry brush with egg wash so it has a nice golden shine and colour.
7) Place in oven until pastry or gratin is golden and browned. About 10-15 mins.


I love questions..if you got any ask! Put me to the test ^_____^

Dammit, I LIVE on Sweet N Low! SnL in my coffee first thing in the morning is just as good as sex on some days...ok...maybe that was an exageration...sometimes it's BETTER.

Sighs...everytime they come out with those bad food for you segments on the news, they take away something else I like so fuck it, eh?

I'm gonna eat my Virginia glazed ham (knowing full well I have a problem with peanuts) on my dyed honey almost wheat bread and wash it down with a bucket of strong coffee with Sweet N Low and French Vanilla Creamate.

And as I lay well-fed but dying, I shall wonder if there's still time for pie.

Thanks for sharing this information. It was interesting.

The question now becomes, exactly how much does that McChicken that's a dollar really cost???

.22 cents???

Can you get real chicken for .22? 0o

BTW--I can't believe that cake only got a 77 percent. Did the 100 percent cake have angels flying out it?

XD you know hun I lived off Sugar Twin in my morning coffee for the last 3 or more so years -_- Yay me *sarcastic* Since reading the stuff my prof gave us and whatever I switched to Splenda XD

But whatever I'm sure other things will kill me before sugar subs XD

Peach pie darlin' I'll make you one ^_____^

Nothing wrong with Virgina Ham lol. But yeah it's hard to get the real deal when you have so much nonsense with people that only care about money. PFFT! Who am I kidding?! It's all about the dollar so us consumers pay...in more ways than one >.>

Yeah...about that McChicken. Somehow I doubt we can count McDonald's properly <.< Chef Wolfman has this great McDonald theory about cows and aliens and us humans and how we so pamper these cows only to turn their worst parts into McDonald's food... LMAO I love that story!

But Mr. ASK man :P Who needs Sweet 'N Low when we could just use this *waves a bottle of chocolate syrup* I bet there are brilliant ways to burn off the extra calories *big grin*

HAHA! Rawr!

*looks at bottle of chocolate syrup*

Is that an invitation Mr. Bad Luck Man?

Come burn off some calories with Taki. He'll give you the best McChicken you've ever had in your life.

It could be :P

Sure you couldn't make that a steak?

Today I made my first fruit flan ^^ Although before today I really wasn't sure what one was. It's like a pudding pie or a custard type thing.

If anyone wants the recipe let me know! It's very easy to make lol

*homer voice* mmmm..graaaagh

that looks utterly delicioso! you do me proud :Cry2:

Chocolate Chip Cookies!

Recipe:

1 cup unsalted butter, room temperature

3/4 cup (150 grams) granulated white sugar

3/4 cup (160 grams) firmly packed light brown sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

2 1/4 cups (315 grams) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups (270 grams) semisweet chocolate chips

1 cup (100 grams) walnuts or pecans, coarsely chopped (optional)

Method

Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven. Line two baking sheets with parchment paper. Set aside. (Wax paper is Parchment paper)

In the bowl cream the butter (just means whip it a bit with a whisk or an electric mixer for a bit before adding sugar). Then, add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.

In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 minutes).

For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 12 - 14 minutes, or until golden brown around the edges. Cool completely on wire rack.

Makes about 4 dozen - 3 inch round cookies

Tell me how they turn out ^____^

They came out full of deliciousness! I was so happy at how easy they were to make!

... but I burned the pie.. ='(

Zomg! I finally have some days off, so I brought my recipe book home from work to share with you some of my fav recipes! These are recipes I've had to write down and use at work on a regular basis. ^^

Sparkle Cookies

These are frigging awesome! They require no flour and soft and sparkly lol! For chocolate lovers totally ^^

1 kg Dark Chocolate or Semi-sweet Chocolate
175g Butter
350g Ground Almonds
9 Eggs
1 cup White Sugar

For the Sparkle effect coating

1 cup White Sugar
1 cup Icing Sugar

- Melt chocolate and butter together over a double broiler (you know, you take a stainless steel bowl and place it over a pot of boiling water)
- While that melts, whisk your eggs and sugar until the sugar has dissolved (this is called creaming)
- Fold in the almonds into the egg/sugar mixture, then fold in the melted chocolate and butter.
- Let the batter chill in the fridge until stiffened. Then scoop and rolled between hands. Coat with the Sugar/Icing Sugar coating. Press down on a cookie sheet and bake at 320 F for about 12-15 minutes.


Creme Brulee

There are two methods. One where you bake it and this one, where you boil it to death and spin it in a food processor.

1 liter 35% Cream
14 Egg Yolks
1 vanilla bean or two cap fulls of Vanilla Extract
200g Sugar
1 cup of Turbinado sugar

- In a large pot bring cream and vanilla to a boil.
- After the cream has come to a boil, whisk egg yolks and sugar together until the sugar has dissolved. (TIP: Don't whisk the eggs and sugar too early, wait until the cream has almost come to a boil or the sugar will begin to cook the yolks and make your brulee weird :P)
- Remove vanilla bean and slowly pour the hot cream to the egg/sugar mixture, whisking at the same time. This is called 'Tempering'.
- When all the mixture is added together, pour the mixture back into the pot and boil it until it becomes chunky like cottage cheese. This process is called 'Splitting'.
- Next, in small amounts, put mixture into a food processor, buzz it until the mixture is smooth...give it about 3 to 5 mins each time you process it.
- If you have a fine strainer, strain the mixture before placing it into your chosen ramkin dish.
- Let the brulee chill for a bit in the fridge so it stiffens. And when you're ready to serve the stuff, sprinkle with Turbinado sugar and place it under a broiler until melted and sugar is burnt. Or if you have a blow torch, torch the Turbinado sugar directly until it is totally melted and practically burnt.

Example:


Mexican Wedding Cookies

1 cup butter
1/2 cup white sugar
2 tsp vanilla
2 tsp water
2 cups All purpose flour
1 cup chopped almonds
1/2 cup icing sugar (for dusting after baked)

- cream butter and sugar together until sugar is dissolved.
- Slowly add vanilla and water
- Mix flour and almonds
- Roll dough and bake on a cookie sheet at 325F for 15-20 mins
- Dust finished cookies with icing sugar directly after baked.